Comfort Food Perfect for Snowy Days: Turkey Biscuits

If you’ve got kids who’ve burned a thousand calories playing in the snow, that represents the perfect excuse to make this indulgent, yet scrumptious recipe.

This dish is so indulgent, I felt my heart skipped a beat when I watched stick of butter… an ENTIRE stick of butter, start to melt in my dutch oven. I hacked off a third of it and tossed it in the sink.

That’s what happens when you cook a few-too-many dishes that are high octane. I really need to start an exercise routine or or a broken scale!

With that said, here’s the best dish to make for that remaining stack of leftover turkey meat in your fridge, or alternatively, you can adapt this to make a delicious chicken biscuit dish.

You can see from the money shot above that it is finished with biscuits, which cook on top of the stew portion. That, coupled with the stick of butter the recipe calls for, is way over the top in terms of fat content.

Hence, this dish is best served on a snowy day. Shovel the driveway and make a snowman with your kids in the am, then indulge – you can state with authority you earned this meal.

With leftover turkey meat, you can simply boil some chicken broth in a separate pot (a quart) with a bay leaf and go straight to the roux prep stage. Slice up the vegetables noted in the Chef John recipe below. Alternatively, buy a whole/uncooked chicken and follow the original recipe.

For body and texture, there’s nothing better than a killer roux. After melting the butter and cooking the veggies, add a half a cup of flour and brown it. A wonderful trick the French invented, a culture worthy of admiration if it were not for their rampant arrogance!

Slowly add the broth to avoid lumps in the stew itself and let it simmer for 45 minutes. Then, add the meat and finishing fresh ingredients if you want, but you don’t need them to make this a great dish. I blew off the fresh tarragon and rosemary, and used crushed dried rosemary and upped the paprika spice. That did the trick.

After ten minutes, plop the Pillsbury Grands on top and cook without the lid in a 400-degree oven for 20 minutes, then cover and cook for 15 more.

This dish is surreal. And if your kids are rampaging through the yard and having fun, they need calories to grow! There’s another excuse you can use to relax and enjoy this meal guilt-free.

Leave a comment if you make it and tell me what you think. And as always, high praise to Chef John – this was one of the first recipes he video-recorded when he was an up-and-coming food vlogger.